IRIS
SUMMO, CARMINE
 Distribuzione geografica
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Continente #
NA - Nord America 16.724
EU - Europa 8.044
AS - Asia 7.735
SA - Sud America 1.899
AF - Africa 366
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 6
Totale 34.806
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Nazione #
US - Stati Uniti d'America 16.330
IT - Italia 3.518
SG - Singapore 3.068
CN - Cina 1.607
BR - Brasile 1.434
HK - Hong Kong 946
SE - Svezia 682
RU - Federazione Russa 681
DE - Germania 576
FR - Francia 562
VN - Vietnam 459
FI - Finlandia 429
GB - Regno Unito 407
UA - Ucraina 325
IN - India 299
BD - Bangladesh 220
ID - Indonesia 186
CA - Canada 182
AR - Argentina 158
TR - Turchia 135
NL - Olanda 133
MX - Messico 132
BE - Belgio 106
ES - Italia 105
PH - Filippine 101
IQ - Iraq 98
CZ - Repubblica Ceca 85
ZA - Sudafrica 82
PK - Pakistan 78
PL - Polonia 73
CO - Colombia 71
RO - Romania 71
EC - Ecuador 69
JP - Giappone 67
MY - Malesia 56
KR - Corea 54
CI - Costa d'Avorio 52
IE - Irlanda 50
SA - Arabia Saudita 47
IR - Iran 45
TW - Taiwan 45
CL - Cile 44
VE - Venezuela 41
EG - Egitto 39
TH - Thailandia 38
AT - Austria 37
TN - Tunisia 35
GR - Grecia 33
MA - Marocco 32
AE - Emirati Arabi Uniti 27
KE - Kenya 26
PY - Paraguay 26
DZ - Algeria 25
UZ - Uzbekistan 25
LT - Lituania 24
PE - Perù 24
ET - Etiopia 23
AU - Australia 22
DK - Danimarca 18
JM - Giamaica 18
UY - Uruguay 18
GH - Ghana 17
HU - Ungheria 17
HR - Croazia 15
PT - Portogallo 14
KZ - Kazakistan 13
NP - Nepal 13
BO - Bolivia 12
HN - Honduras 12
JO - Giordania 12
PS - Palestinian Territory 12
RS - Serbia 12
CH - Svizzera 11
NI - Nicaragua 11
OM - Oman 11
PA - Panama 11
AZ - Azerbaigian 10
IL - Israele 10
GE - Georgia 9
AL - Albania 8
BG - Bulgaria 8
LB - Libano 8
NO - Norvegia 8
CR - Costa Rica 7
EE - Estonia 7
MD - Moldavia 7
NZ - Nuova Zelanda 7
BH - Bahrain 6
KG - Kirghizistan 6
TT - Trinidad e Tobago 6
BA - Bosnia-Erzegovina 5
EU - Europa 5
GT - Guatemala 5
NG - Nigeria 4
SK - Slovacchia (Repubblica Slovacca) 4
SY - Repubblica araba siriana 4
CM - Camerun 3
KH - Cambogia 3
LY - Libia 3
MN - Mongolia 3
Totale 34.738
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Città #
Ashburn 1.702
Singapore 1.597
Fairfield 1.477
Chandler 1.095
San Jose 961
Hong Kong 930
Woodbridge 878
Milan 807
Jacksonville 741
Houston 645
Seattle 593
Nyköping 529
Cambridge 516
Wilmington 476
Beijing 461
Ann Arbor 376
Rome 373
Bari 372
Lauterbourg 277
New York 266
Dallas 263
Los Angeles 247
Roxbury 244
Lawrence 243
Nanjing 231
Helsinki 199
Ho Chi Minh City 169
Boardman 165
Princeton 165
Munich 162
Council Bluffs 147
Des Moines 143
Santa Clara 130
Jakarta 111
São Paulo 104
Hanoi 100
Inglewood 98
Buffalo 86
Columbus 86
Brussels 78
San Diego 77
Atlanta 74
London 74
Frankfurt am Main 73
Brooklyn 66
Chicago 61
Naples 61
Figino 60
Turin 58
Moscow 56
Nanchang 52
Abidjan 51
Dearborn 51
Falkenstein 51
Shenyang 50
Warsaw 49
Brno 48
Hebei 48
Rio de Janeiro 48
Dublin 47
Fragagnano 47
Paris 47
Tokyo 47
San Francisco 45
Amsterdam 43
Belo Horizonte 41
Jiaxing 41
Gravina in Puglia 40
Montreal 38
Pune 38
The Dalles 37
Barletta 36
Chennai 36
Orem 36
Florence 35
Palermo 35
Bologna 34
Denver 34
Phoenix 34
Shanghai 34
Taranto 34
Toronto 34
Baghdad 33
Johannesburg 32
Mexico City 31
Thetford 30
Turku 30
Dhaka 29
Boston 28
Catania 28
Changsha 28
Charlotte 28
Stockholm 28
Brasília 27
Quito 27
Somerville 27
Hyderabad 26
Istanbul 26
Medellín 26
Olomouc 26
Totale 20.754
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.095
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 272
Volatiles and acceptability of liqueurs from kumquat and grapefruit 258
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 236
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 224
The Large and Diverse Family of Mediterranean Flat Breads: A Database 218
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 211
Olive leaf extract as natural preservative 209
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound 207
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 207
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 203
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 201
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 200
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 190
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 189
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 187
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 184
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 182
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 181
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 181
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 180
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 179
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 178
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 176
Genetic, bio-agronomic, and nutritional characterization of kale (Brassica oleracea L. var. acephala) diversity in Apulia, Southern Italy 175
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 173
Shelf life assessment of industrial durum wheat bread as a function of packaging system 172
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 172
Chemical and thermal evaluation of olive oil refining at different oxidative levels 171
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 169
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 167
Production and characterization of functional biscuits obtained from purple wheat 166
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 166
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 165
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 165
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 164
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 163
Use of olive leaf extract to reduce lipid oxidation of baked snacks 163
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 162
Characterisation of traditional Albanian breads derived from different cereals 161
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 160
Effect of salt reduction on quality and acceptability of durum wheat bread 160
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 160
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 158
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 158
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 158
Sviluppo di burger a base di legumi 155
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 153
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 153
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters 153
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 152
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 152
Il profilo aromatico dei taralli 151
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 151
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 151
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 150
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 149
Nutritional, physico-chemical and functional characterization of a global chickpea collection 149
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 148
Olive leaf extracts act as modulators of the human immune response 148
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 148
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 148
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 148
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 147
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 147
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 145
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 145
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 145
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 144
Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives 143
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 141
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 141
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 140
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 140
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 139
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 139
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 139
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 137
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 136
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 136
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 135
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 132
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 127
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 127
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 127
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 127
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 127
Shelf life of stored not pasteurized olive-based pâtés 126
Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach 126
Influence of processing and storage time on the lipidic fraction of taralli 125
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 125
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 124
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 124
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 124
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 123
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 123
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 123
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 123
Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.) 123
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 122
Totale 16.852
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Categoria #
all - tutte 142.311
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 142.311
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.742 70 245 37 106 84 112 61 109 122 87 243 466
2022/20233.043 437 301 204 237 388 421 41 283 543 33 85 70
2023/20241.447 100 215 70 96 111 363 67 55 47 92 64 167
2024/20256.804 295 238 552 317 311 662 499 709 425 365 785 1.646
2025/202613.228 1.683 660 771 1.247 1.358 670 1.470 518 1.393 1.191 585 1.682
2026/20271.391 1.391 0 0 0 0 0 0 0 0 0 0 0
Totale 35.691